This easy stovetop healthy chicken tortilla soup is what cozy winter dinner dreams are made of.
Equal parts hearty and healthy with shredded chicken, pinto beans and veggies. I love making a batch for dinner and saving the rest for lunches for the week!
Hello soup season!
This healthy chicken tortilla soup is perfect for chilly nights when you want an easy dinner that is equal parts hearty and healthy.
Easy and quick to make! I love throwing this soup all together in one dutch oven on the stovetop. It’s ready in 30 minutes! You can make it in a slow cooker as well! Find the full directions below!
Healthy and flavorful! Healthy soups are my jam. Have you tried my cauliflower gnocchi chicken soup?! This soup is filled with vegetables, shredded chicken, hearty beans and all the spices.
Customizable! I always set up a small bar of toppings in bowls to self-top once the bowls are served. My favs are crumbled tortilla chips, sour cream and jalapeños!
Perfect for meal prep! If you work from home (or on the go!)
Ingredients for Healthy Chicken Tortilla Soup:
- olive oil
- yellow onion
- green bell pepper
- garlic cloves
- ground cumin
- chili powder
- kosher salt
- chicken stock
- fire roasted tomatoes
- chicken breasts
- pinto beans
How to make Healthy Chicken Tortilla Soup:
- In a large dutch oven or stock pot, heat olive oil on medium heat. Add in the onion and bell pepper and cook until onion is translucent and bell pepper is tender, about 4-5 minutes. Add in the garlic and cook for 1-2 minutes or until fragrant.
- Add in ground cumin, chili powder, and salt. Stir mixture together and cook for 1-2 minutes.
- To the pot add chicken stock, fire roasted tomatoes, and chicken breasts. Bring mixture to a simmer and then cook for an additional 15-20 minutes, or until the chicken breasts are cooked to an internal temperature of 165 F.
- Remove the chicken breasts and shred with two forks. Return shredded chicken to the soup pot and add in pinto beans. Stir mixture together and cook for 5 minutes on low to allow the flavors to simmer together and for the soup to thicken a bit.
- Serve with fresh avocado slices, chopped fresh cilantro, shredded cheddar cheese, crumbled tortilla chips and sliced jalapeños.
FAQ for Healthy Chicken Tortilla Soup:
Can you freeze this soup?
Yes! To freeze this soup, let the soup cool down to room temperature. Transfer into air tight containers and into the freezer! Let the soup thaw overnight in the refrigerator, and heat it back up in a small pot on low heat. Keep the toppings separate and add fresh to a re-heated bowl.
Can I make this soup in a crock pot?
For sure. Start with steps 1 & 2 of the recipe. Sauté the onion and bell pepper in a skillet until tender, about 4-5 minutes. Add in the garlic and cook for 1-2 minutes. Add in cumin, chili powder, and salt. Cook for another 1-2 minutes then transfer mixture for your crock pot vessel.
Add the chicken stock, fire roasted tomatoes, chicken breasts and beans to the crock pot. Mix together and cook on high for 4 hours or low for 8 hours. Remove the chicken breasts, shred the meat and return to the crock pot. Serve with toppings.
Can I use rotisserie chicken or pre-cooked chicken?
Totally! Instead of adding in the raw chicken breasts in step three. Add in 2-3 cups of shredded rotisserie chicken along with the can of pinto peans during step 4.
Is this soup healthy?
Yes! This healthy chicken tortilla soup is filled with vegetables, lean meat and fiber from the beans. It’s well rounded and very filling.
To make this soup a bit more heart healthy use low sodium or salt free chicken stock.
For less fat take it easy on the shredded cheddar cheese and sour cream toppings if using…
For a lower carb soup omit the beans and and in a bit of extra chicken.
My fav toppings for healthy chicken tortilla soup:
- Avocado slices
- Chopped cilantro
- Shredded cheddar cheese
- Crumbled tortilla chips
- Sliced jalapeños
- Sour cream of greek yogurt
Other soup recipes to try:
- Creamy Chicken Wild Rice Soup
- White Bean and Kale Soup
- Minestrone Soup
- Chicken Enchilada Soup
- Creamy Cauliflower Gnocchi Soup
- Easy Spicy Chicken Ramen Soup
If you make this healthy chicken tortilla soup recipe, be sure to tag me on Pinterest and Instagram!
I seriously love seeing what you guys are making and sharing your creations with the College Housewife community!
Healthy Chicken Tortilla Soup
ingredients
- 2 tbsp olive oil
- 1 medium yellow onion diced
- 1 green bell pepper diced
- 2 garlic cloves minced
- 2 tsp ground cumin
- 2 tsp chili powder
- 2 tsp kosher salt
- 8 cups chicken stock
- 2 – 14.5 oz cans of fire roasted tomatoes
- 2 chicken breasts
- 1 – 14.5 can pinto beans
Toppings:
- Avocado slices
- Chopped cilantro
- Shredded cheddar cheese
- Crumbled tortilla chips
- Sliced jalapeños
- Sour cream of greek yogurt
instructions
- In a large dutch oven or stock pot, heat olive oil on medium heat. Add in the onion and bell pepper and cook until onion is translucent and bell pepper is tender, about 4-5 minutes. Add in the garlic and cook for 1-2 minutes or until fragrant.
- Add in ground cumin, chili powder, and salt. Stir mixture together and cook for 1-2 minutes.
- To the stock pot add chicken stock, fire roasted tomatoes, and chicken breasts. Bring mixture to a simmer and then cook for an additional 15-20 minutes, or until the chicken breasts are cooked to an internal temperature of 165 F.
- Remove the chicken breasts and shred with two forks. Return shredded chicken to the soup pot and add in pinto beans. Stir mixture together and cook for 5 minutes on low to allow the flavors to simmer together and for the soup to thicken a bit.
- Serve with fresh avocado slices, chopped fresh cilantro, shredded cheddar cheese, crumbled tortilla chips and sliced jalapeños.
notes
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